Teriyaki Sauce Recipe
This is my personal teriyaki sauce recipe. It is based off another teriyaki sauce recipe I have since altered to my tastes. I also don't have the OG recipe anymore...
You will need:
Optional ingredients and replacements:
Instructions:
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✓ 1 cup Water
✓ 1/2 cup Soy sauce
✓ 1/4 cup Hoysin sauce
✓ 1/2 cup Brown sugar
✓ 1/2 TSP Minced garlic
✓ 1 TBSP Ginger (powdered or minced)
Optional ingredients and replacements:
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✓ 1 can Pineapple chunks in water or juice (NOT syrup) - This is a water replacement + extra pineapple bits.
✓ 2 TBSP Oyster sauce - partial hoysin replacement. Only use 2 TBSP hoysin sauce if you use oyster sauce too.
✓ 4 TBSP Honey - partial sugar replacement. Only use 4 TBSP or 1/4 cup brown sugar if you use honey too.
✓ Corn starch - to make it thicker. Can also use all purpose flour.
✓ 1/4 TSP Ground red chili peppers - if you like it spicy! Add more if you like!
Instructions:
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1. Measure all of the ingredients
2. Mix everything- except the corn starch- together. The order doesn't matter.
If you just want the sauce, you can find a way to store it in your fridge and call it a day.
If you want to cook something now...
3. Choose your meat! I recommend chicken or salmon. You can also use meat replacements like tofu.
4. Make a tinfoil boat for your meat of choice, place the tinfoil boat on a baking sheet, place the meat inside the boat, and pour teriyaki sauce on the meat.
- You can also marinade the meat in the sauce for an hour in a plastic bag or container, then bake it on a non-stick baking sheet. With this method, you don't have to make the little boats and can just bake them right on the baking sheet. Be sure to keep it refrigerated while marinating.
5. Bake at 250°F - 425°F depending on the meat and your preference. I prefer to cook the salmon at 250°F for 25 mins, and the chicken at 350°F for 40 mins. When in doubt, follow baking instructions on the package of meat.
- You will know it is done based on the internal temperature. For salmon we are looking for 135°F, and for chicken we are looking for 165°F.
6. Take the meat out of the boat and plate it, then pour the excess sauce on a skillet on medium heat. Add in 1 TBSP of corn starch at a time, stirring constantly. You may only need 1 TBSP or you may need more, you will have to watch and see until you get a thickness you like. You want the sauce to bubble but not burn itself much. This creates a thick glaze to pour on top of your meal.
You did it! You can make a delicious teriyaki meal! This is the sauce recipe I used for both of these dishes below.
